A magnificent wrought iron portal opens onto the inner room, which retains its original stamp. Here, traditional cuisine is in honour, and recipes are passed from father to son. Among the specialties of the house, we will not miss the delicious soup of rock fish, the sardines of the country stuffed, the mishmash-mishmash of gambas and jacques in poëlon, the mussel skewers, the fish of the fennel fennel au, the coasted calf nuts, or even the magret of duck duck and gables, honey sauce… A welcome and family tradition that has persisted since 1955!
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